As if that weren't magical enough, I actually prepared said dinner. Using appliances other than the microwave and cookware that isn't dishwasher safe. I chopped, sauteed and boiled, adapting a recipe I found on the internet, incorporating ingredients purchased this very morning at the farmer's market.
Oh, it gets better. At the risk of dying just a little bit I'll tell you that my kid and my husband knowingly, willingly, dare I say happily, ATE SWISS CHARD.
You too can make miracles:
Pancetta and Swiss Chard Pasta
1 pound bucatini
8 ounces diced pancetta (2 of the handy packages from Trader Joe's)
1 large onion, diced
2 large bunches Swiss chard, stemmed, chopped (about 12 cups)
1 tablespoon white balsamic vinegar (also from TJ's)
3 tablespoons extra virgin olive oil
2/3 cup grated Parmesan cheese
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
Meanwhile, cook pancetta in heavy large pot over medium heat until fat begins to render, about 5 minutes. Transfer to paper towels to drain. Drain all but 2 tablespoons pancetta drippings from skillet. Add onion and sauté over medium-high heat until softened, about 7 minutes. Add reserved pancetta and Swiss chard and sprinkle with salt and pepper. Add pasta cooking liquid to skillet. Toss until chard is wilted and tender, about 4 minutes. Sprinkle vinegar over; cook 1 minute.
Add linguine and oil to sauce in pot and toss to coat. Transfer to large bowl. Sprinkle with cheese. Season to taste with salt and pepper.
Serves 6 (I halved it). Adapted from Epicurious.com, originally from Bon Appetit.*Not a total lie. Buggleboy had one of his three standard meals. BUT - he snarfed it down, peas and all.
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